It would seem that pigeon meat was as popular among 13th-century Egyptians as it is today, though the recipe states that you can also use a hen. The rich sauce includes herbs, lemon juice, ground pepper, tahini, (toasted and ground) hazelnuts, and coriander.
This delicate stew from the 13th century was apparently a favourite of the governor of Marrakech, and derives its name from its principal ingredient, garlic (Arabic thūm), of which 150 grams are used. The recipe also includes spices like pepper, cinnamon, spikenard, ginger, cloves, and saffron, as well as almonds. [Andalusian, fols. 9v.-10r.]
There are very few rabbit dishes in mediaeval Arab cuisine. This particular recipe is entitled qanūra qunayna fī miqlā ‘ajība (‘wonderful rabbit en sauce in a frying pan’), qunayna being the Andalusian Arabic word for rabbit, while the qanūra method referred to frying with a sauce. It is included in a 13th-century treatise from Muslim Spain and is extremely flavoursome, as well as very simple to prepare. It goes well with rice, crusty bread or, why not, mashed potatoes! [Andalusian, fol. 16r.]
A tenth-century Iraqi recipe, made with flatbread, chicken, walnuts, mint, basil, tarragon and citron pulp. However, you will find that using lemon makes the sandwiches taste a lot better! Roll up the bread around the stuffing like a pancake or Swiss roll, and cut into slices of your choosing. If you want to gussy up the bazmaward, decorate with lemon slices, and include some olives on the side!
A wonderful stew with prunes from 13th-century Muslim Spain. It is made with fatty lamb, salt, pepper, coriander, cumin, saffron and vinegar. Once the meat is done, the prunes are added. They should be of the small black variety, known as ‘cow’s eyes’ (ayn al-baqar), preserved in vinegar. When serving, spread everything out on a plate, and decorate with crumbled egg yolks, little meatballs and spices [Andalusian, fols. 10v.-11r.]
This recipe is found in Egyptian culinary treatises from the 13th and 15th centuries. It has a delicate sweet and sour taste through the addition of rose-water syrup to the lemon juice (from seven lemons). Other ingredients include almonds, starch and, to finish things off in style, musk and rose water. The sauce is prepared separately from the chicken, which is added to it. [Ibn Mubārak Shāh, fol. 9v.]
Strictly speaking, the word refers to Jew’s mallow (Corhorus olitorius), a plant commonly associated with Egypt. It derives its name from the Greek molokhê (μολόχη), meaning ‘mallow’. Greek and Roman authors referred to its extreme bitterness, with the first-century Roman naturalist Pliny the Elder already mentioning that it was eaten in Alexandria. The word also denotes a stew made with the leaves of this vegetable, which was quite a popular dish in mediaeval Arab cuisine as several recipes are found in a number of the cookery books. In Islamic medicine and pharmacology, Jew’s mallow was recommended for inflammations, liver and urethral blockages, as an emmenagogic and against headaches. Today, mulukhiyya is still very popular in a number of countries, but the preparations vary somewhat. In its original homeland of Egypt, the leaves are chopped up to make a stew with meat (most often rabbit or poultry). In Lebanon, the method is similar, except that it calls for whole leaves, garlic and coriander. In Tunisia, on the other hand, mulukhiyya is usually eaten on Eid al-Fitr (عيد الفطر), which marks the end of the Ramadan fast, and is prepared rather differently; the leaves are dried and ground, and the subsequent powder is added to tomato paste and olive oil to make a sauce in which meat (typically beef) is then cooked. The recipe recreated here is from the 15th-century, and besides Jew’s mallow and chicken, it includes spices like coriander and caraway, as well as garlic. It can be made with a variety of meats, including rabbit and pigeon, and is delicious with some crunchy bread. [The Sultan’s Feast, No. 88] Although Jew’s mallow may not readily available in supermarkets where you live, you can easily find it in specialty stores these days. If you can’t find it fresh, the frozen variety (often already pre-chopped!) is perfectly fine as well.
This is a recipe by Nasir al-Din al-Tusi (1201-1274), one of the most famous scholars of the Middle Ages. He claimed the dish remedies foul temperament and strengthens sexual potency. It is made with lamb and onions, coconut oil. cardamom, cinnamon, and musk. It is recommended for lunch. [Sultan’s Sex Potions, pp. 102-3]
This rabbit feast comes from a 13th-century Andalusian treatise and involves stuffing the meat of one rabbit inside another! The meat for the stuffing is made with onion, fresh coriander juice, various spices, and eggs. This is then sewn inside the second rabbit, which is roasted on a spit, or in a pot. Any meat that cannot fit into the rabbit is turned into meatballs, which are roasted or fried with the rabbit. The final stage of the preparation requires making a lid with almonds, sour leaven, walnuts, eggs and rue to continue the cooking of the rabbit. When the dish is ready, the rabbit is opened up and decorated with eggs, meatballs and spices. [Andalusian, fol. 15v.]
This highly popular delicacy (also known as judhab), is a drip pudding; a chicken is roasted above a kind of bread pudding made by layering flatbread and, in this case, bananas (though other fruit, such as dates or apricots, was used as well). The juices of the chicken suffuse the pudding and keep it wonderfully moist. It was usually served with pieces of chicken on top of the pudding, but you can also simply have parts on the side. This particular variety is said to have been the creation of the third Abbasid caliph Ibrahim al-Mahdi (779-839), a renowned gourmet (and author of a cookery book), as well as a gifted poet and singer. In the course of its history, the dish underwent a number of transformations (in Muslim Spain, for instance, it referred to layered waffles and nuts stuffed with chicken) before disappearing from the Arab culinary repertoire altogether.